Profiteroles made from choux pastry with margarine

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   In a saucepan, mix milk with water, margarine, salt and sugar. Place on low heat. Bring to a boil and immediately remove from heat.

2. STEP 2

   

   Add flour to hot milk and mix thoroughly with a wooden spoon.

3. STEP 3

   

   Place the pan over medium heat and stir for about a minute to dry the dough, then transfer to a bowl.

4. STEP 4

   

   When the dough has cooled enough to touch without burning yourself, you can add the eggs one at a time, beating with a wooden spoon.

5. STEP 5

   

   You should get a smooth, shiny dough that falls from the spoon in a wide ribbon.

6. STEP 6

   

   To bake choux balls, transfer the dough into a pastry bag or ziplock bag and cut off a corner with a diameter of 1 cm. The dough balls need to be pressed down a little so that the tails do not burn; they can be pressed down with a finger dipped in water.

7. STEP 7

   

   Bake the balls at 180 degrees for 15-20 minutes.